10
votes
Accepted
Why do my spice flavors disappear when my beer is chilled?
It's a combination of human perception and physical science. Volatile compounds are less volatile at cold temperatures (physical chemistry), and the human nervous system is dulled or numbed slightly ...
- 3,382
7
votes
Accepted
What hop will give me grapefruit-like aroma?
Citra is a good bet for grapefruit aromas. Check this link for a nice tool to help with hopping your beers
https://www.hopunion.com/aroma-wheel/
- 695
7
votes
Accepted
How to achieve that hoppy aroma and top notes
I think the primary factor would be how much you're dry-hopping with. More hops means more of the volatile aromatic compounds that produce those aromas.
Most of the recipes I've seen call for ...
- 1,890
7
votes
How to achieve that hoppy aroma and top notes
In addition to the other answers which I agree with.
Late boil additions are very important too at last 1-5 minutes or whirlpool. These add a "deep" aroma for lack of a better term. They seem to ...
- 18.5k
5
votes
How to achieve that hoppy aroma and top notes
From my experience thesquaregroot got it mostly rigtht - fresh hops and sufficient quantity.
There is one more really important factor. As far as my experiments go, 4 days before adding hops and ...
- 3,718
4
votes
20% sugar, water and yeast brew smells awful quickly, how to fix?
A cheesy smell usually means you have bacteria in your mash and they have access to oxygen. If this were a sour-mashed beer it would be considered a lost cause at this point.
I don't know how this ...
- 3,020
4
votes
Accepted
Cider Kit has made a really bad eggy smell. Will this go away?
Some yeast strains give sulfur smell during fermentation. That's perfectly normal. If it's in the air, it's no longer in your brew! The fact you can smell it so strongly indicates it is, literally, ...
- 3,718
3
votes
Accepted
How to prevent sulfur odors when brewing ginger ale / ginger beer?
The sulfur / boiled egg odor is hydrogen sulfide, which is produced by yeast when stressed.
It happens minimally in all fermentation but is usually gassed out during vigorous fermentation which you ...
- 18.5k
3
votes
Light Sulphur smell
Keep in mind that making cider is a lot more like making wine than making beer. I ferment my ciders for several months. That allows time for them to clear and for off aromas to ferment out.
- 33.4k
3
votes
Accepted
Light Sulphur smell
Sulphur is (unfortunately) a side product in some fermentations. Lagers also tend to throw a LOT of sulphur during fermentation! The good news is: If you can smell it, it means it is no longer in your ...
- 2,466
3
votes
Accepted
Does carbonation increase hop aroma?
Was the sample you tasted very very cold? Cold temperatures diminish the body's ability to perceive flavours.
I've never found carbonation effects the hop aroma in a hugely significant way.
An easy ...
- 2,060
2
votes
Ginger Bug Smell?
When the bug is ready to use, it should NOT smell like fresh ginger.
The ginger bug should smell like ginger at first, and then as the days go by and you add more ginger and sugar it starts to ...
2
votes
Tea-like aroma in my beer
If you in future experience these tea flavours or aromas, when not using Whirlfloc, then they may be due to tannins. If it is a bitter stewed tea flavour, that could have been tannins extracted from ...
- 6,993
2
votes
Why does my lactobacillus batch smell so bad?
Addressing your homefermentative comment, how do you know this Yakult pitch is a single strain of microbes? It could have some other strains to a smaller % and they are giving you your off smell. ...
- 36.2k
2
votes
Using a hop back before bottling?
You'd pick up too much oxygen that way. The beer would oxidize in the bottle before you drank it all. Dry hopping is the way to go, just do more of it. More aroma, in this case, is a recipe issue ...
- 36.2k
2
votes
What hop will give me grapefruit-like aroma?
Centennial will give a pronounced grapefruit flavor.
- 363
2
votes
How to correctly adjust hops for different alpha acid content
It does apply if the aroma hops have any time or above 175°. Then they will contribute to the isomerized alpha-acid IBU.
That said, beer can be made more bitter with a lot of dry hops. But it's not ...
- 18.5k
2
votes
Accepted
How to correctly adjust hops for different alpha acid content
tl;dr version:
yes, you are right, there are seasonal variations in a hop's aromatic qualities, and AA variations which necessitate adjusting the quantity of a given hop addition gives rise to even ...
- 2,298
2
votes
Beer left fermenting 2 months
Two months is not too much, if the temperature is not too hot.
Best scenario, you could be lucky and still have some water in the airlock. Beer might be fine.
Worst scenario, water has ...
- 4,796
2
votes
Wild Ginger Bug Smells Like Buttered Popcorn. Keep or Toss?
Butter is diacetyl. Yeast can eat it, so fortunately it ages out. Typically this will take 2-3 weeks in beer. I'm not sure how long in a ginger bug but my guess is similar timeframe. So just be ...
- 3,382
2
votes
Sanitizing additives (herbs)
Make a tea with the herbs and use the tea to dose. You can pre-taste this and dose as needed, and the steeping process (~180F) will pasteurize the herbs. You can also filter out the herbs this way to ...
- 1,750
1
vote
How to get fruit aroma without a lot of the flavor into a beer
The only examles I've seen pull this off well are bottle aged beers. Where the flavors melow and meld with the malts but seem to keep the volatile aromas. (porters and stouts).
Some fruits are better ...
- 18.5k
1
vote
What's up with the Twizzlers aroma?
It can be hard to help with perceived flavors here due to obvious limitations.
If you can use this tool to best describe it, then we can help with solutions.
http://www.beerflavorwheel.com
Usually ...
- 18.5k
1
vote
How to achieve that hoppy aroma and top notes
Everything mentioned here, large dry hops, timing, flame out additions, whirlpool additions are all good ways to get the aromas in the beer. I think another important step is keeping them in the beer ...
- 276
1
vote
Accepted
"Makeyourowndrinks" Cider smells like sulfur and turned a brownish colour, is this normal?
Sulfur odor is usually a sign of poor yeast heath and/or high sulfur levels in water
Color is change is most likley just yeast in suspension offsetting the true color.
Sulfur odor is usually gassed ...
- 18.5k
1
vote
"Makeyourowndrinks" Cider smells like sulfur and turned a brownish colour, is this normal?
Strong "rotten egg" smells are always subjective ("one man's horrendous stench is another man's garlic"). I have noticed some sulphurous smells when producing "fruit ciders" as well as lagers, ...
- 5,631
1
vote
"Makeyourowndrinks" Cider smells like sulfur and turned a brownish colour, is this normal?
Don't have experience with this specific set, but I made cider few times.
Sulfur smell is not normal. OK, there are specific ale strains that give it no matter what, but most of the times it means ...
- 3,718
1
vote
Cider Kit has made a really bad eggy smell. Will this go away?
OK all. My first cider try. I used a Brewers Best apple cider kit. After fermentation was done (about 10 days), I opened it to be knocked over by sulphur smell, aka rhino farts. However, it tasted ok ...
- 11
1
vote
Cider Kit has made a really bad eggy smell. Will this go away?
Sulphur needs to gas off, it's usually from a slow fermentation that wasn't vigorous enough.
If it's already attenuated there's a couple solutions. But both require putting the bottled cider back ...
- 18.5k
1
vote
Hard cider funky taste
Making products like this with bread yeast is a crap shoot. Bread yeast isn't always as pure as brewers yeast. Its possible to pick up a contaminant that make the cider taste bad.
More likely though ...
- 36.2k
Only top scored, non community-wiki answers of a minimum length are eligible